Perubahan Kandungan Asam Lemak Daging Ikan Glodok (Periophthalmodon schlosseri) Akibat Proses Pengolahan

Abstract

The objective of this research to 1) determine changes of proximate and fatty acid content of glodok fish (Periophthalmodon schlosseri) by thermal processing which was consisted of steaming, boiling, salted boiling; 2) and to determine the best method for processing on the fatty acid content of fish glodok meat. The mean of moisture, protein, ash and fat contents fresh fish were 79,71% (wb), 81,22% (db), 6,87% (db), and 1,50% (db), respectively. Moisture, ash, and fat contents changes significantly after processing. The biggest total saturated fatty acids in Glodok fresh fish by 56,65%, while the highest unsaturated fatty acids in fish was after steaming process, 47,44%. Nervonat acid (C24:1), linoleat acid (C18:2n-6c), arakidonat acid (C20:4n-6), EPA (C20:5n-3), and DHA (C22:6n-3) undergo significant changes after treatment. The ratio of omega-3 and omega-6 was 2,1:1 in fresh fish. The results showed that the treatment is carried out quite an effect on proximate composition and fatty acids. Steaming is the chosen method in this research